Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. Many in the chapters on Preserving and Pickling were contributed by Mrs. E. C. Daniell of Dedham, Mass., whose understanding of the lines of cookery mentioned is thorough. While each subject has received the attention it seemed to deserve, Soups, Salads, Entrées and Dessert have been treated at unusual length, because with a good acquaintance with the first three, one can set a table more healthfully, economically and elegantly than with meats or fish served in the common ways; and the light desserts could well take the place of the pies and heavy puddings of which many people are so fond. Many ladies will not undertake the making of a dish that requires hours for cooking, and often for the poor reason only that they do not so read a recipe as to see that the work will not be hard. If they would but forget cake and pastry long enough to learn something of food that is more satisfying!
After much consideration it was decided to be right to call particular attention in different parts of the book to certain manufactured articles. Lest her motive should be misconstrued, or unfair criticisms be made, the author would state that there is not a word of praise which is not merited, and that every line of commendation appears utterly without the solicitation, suggestion or knowledge of anybody likely to receive pecuniary benefit therefrom.
NOTE.
The following is a table of measures and weights which will be found useful in connection with the recipes:
| One quart of flour | one pound. |
| Two cupfuls of butter | one pound. |
| One generous pint of liquid | one pound. |
| Two cupfuls of granulated sugar | one pound. |
| Two heaping cupfuls of powdered sugar | one pound. |
| One pint of finely-chopped meat, packed solidly | one pound. |
The cup used is the common kitchen cup, holding half a pint.
CONTENTS.
[Marketing ]
[Beef]
[Mutton]
[Lamb]
[Veal
] [Pork]
[Poultry]
[Fish]
[Vegetables]
[Groceries]
[ Care of Food]
[ Kitchen Furnishing]
[ Soups]
[ Fish]
[Oysters]
[Lobster]
[Other]
[ Meats]
[Boiling]
[Roasting]
[Broiling]
[Miscellaneous Modes]
[Poultry and Game]
[ Entrées]
[ Salads]
[ Meat and Fish Sauces]
[ Force-Meat and Garnishes]
[ Vegetables]
[ Pies and Puddings]
[Pies]
[Hot Puddings]
[Cold Puddings]
[Sauces]
[ Dessert]
[ Cake]
[ Preserving]
[ Pickles and Ketchup]
[ Potting]
[ Breakfast and Tea]
[Muffins and Cakes]
[Eggs]
[ Economical Dishes]
[ Bread]
[Drinks]
[ How to do Various Things]
[ Bills of Fare]
[Index]
THE PUBLISHERS' COMPLIMENTS TO THE READER.